10.2021
GLUTEN FREE QUICK PIZZA
Made with Gluten and Lactose-Free products.
Serves 1 or as many as you want to make!
Isn’t it annoying when you want a slice and can’t get one in the corner pizzeria unless you happen to be lucky enough live close to a gluten free pizzeria? Also, you get a 10 to 12” personal pizza, not a slice. And that craving goes unsatisfied until you made dough and so on and so forth?
When you have a gluten intolerance and a lactose intolerance on top of that! Well, finally, I got it beat.
By having the toppings in your pantry; shelves, refrigerator or freezer you can have that slice anytime you want; within minutes!
All this happened by a serendipitous accident! I found a product called ‘Bfree’. They carried shelf stable pita bread. So, of course, I bought a package and stashed it deciding I would make some falafel. Then, one lunch time Peter said, “I'd love some pizza”. That light bulb went off, and I used the pitas to make his with vegan shreds and mine with regular mozzarella.
They were good! delicious, super yummy! I had no idea how they would come out. I don’t like to give out recipes until I have made them at least a couple of times to make sure they get 5 stars in our house before I post recipes.
I made more last night and I photographed them so you can see how they look and now I shall write my recipe.
Adjust this recipe for as many pita pizzas as you want to make.
Use any toppings you want.
Assemble a pizza bar; then everyone can top their pizza according to taste!
Measure and prep:
Base:
Bfree pita – comes 4 to a package
Pizza sauce:
Tomato sauce – 1 8oz can
Tomato paste – 2 heaping T
Granulated garlic – ¾ t
Dry oregano – ¾ t, crushed
Splenda naturals – 1 pack, (sweetener of your choice, as neede)
Pizza topping:
Olive oil – ¼ to ½ t per pita
Pizza sauce – 2 T per pita
Mozzarella – regular or vegan according to choice
Onion – red or white, sliced in thin slices
Black olives - 4 oz can – Mario brand with or without jalapeno, 1 T per pita
Fresh mushrooms – thin sliced about 1 small per pita
Italian sausage - about 8 ¼ t balls
Let's make pizza:
Pizza sauce:
Mix tomato sauce, tomato paste, granulated garlic, crushed oregano and Splenda naturals packet together in a small bowl. You can cook this in a small sauce pan with 1 t of olive oil if you want, but not necessary. However, cooking the sauce for a few minutes will give a deeper depth of flavor.
Spared or brush olive oil on each pita, top with tomato sauce and place in a preheated 450F oven for 3 minutes. Remove and set aside.
Pile on, mozzarella; regular or vegan, top with onion, mushroom, olive and last add the sausage. I try to not overlap the toppings as I want to get this done quick and want everything cooked.
Place in the preheated 450F oven and bake 8 to 10 minutes till cheese is melted and sausage is cooked. (If your pieces of sausage are ¼ t size balls or clumps they will be done in 8 to 10 minutes.) Let the pizza cool for 5 minutes or so and cut into any size pieces you want, and serve with or without a salad.
Notes:
Make Bfree pita a regular part of your pantry.
Buy Italian sausage or Italian sausage meat. Hot, mild, sweet as you prefer. If it is sausages, freeze for about 20 minutes and cut into ¼ t size pieces and freeze spread apart on a tray and then pour into a zip lock bag and freeze. If its sausage meat, using a ¼ t measuring spoon make into tiny balls/clumps and spread on a tray and freeze then place in a zip lock bag.
Left over olives, mushrooms, onion or any other toppings you use; also spread on a sheet pan and freeze, then into separate zip locks.
Pizza sauce, freeze in an ice cube tray and pop into a zip lock. Then place all the smaller zip locks in a larger zip lock and you are ready to go when you get the feeling of “I WANT PIZZA’!
Enjoy!